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Where the locals eat as well as drink
Six lines on the bar, three of them rotating from independent breweries within an hour's drive, plus a short list of natural wines and the kind of whisky shelf that takes a Sunday afternoon to read. The kitchen runs on dry-aged beef from a single farm in Wiltshire, vegetables from a market garden ten minutes away and chips that are double-cooked the way they ought to be.
Dogs welcome, kids' menu without dinosaur shapes, big tables for the rugby and a snug at the back when you want to disappear. Booking is recommended on Friday and Saturday nights and Sunday lunch — the rest of the time, walk in.
Opening Hours
Pub classics, kitchen pride
Our current menu — discover it on-site or reserve in advance.
28-day dry-aged sirloin, Yorkshire pudding, duck-fat roasties and the gravy you'd hope for. Served noon till four.
Day-boat haddock in our own ale batter, triple-cooked chips, mushy peas and house-made tartare.
Slow-braised beef shin in stout, Stilton crust on top, mash and buttered greens. Pastry made by the morning baker.
Wiltshire dry-aged chuck, smoked Cheddar, bacon jam, brioche bun and a basket of triple-cooked chips on the side.
Black pudding scotch eggs, smoked mackerel pâté, sourdough, mature Cheddar, sour gherkins and rosemary salted crisps.
Date sponge, salted caramel sauce, vanilla ice cream from a Dorset dairy. The kitchen's not-so-secret weapon.
« A pub worth the walk, a kitchen worth the booking. »
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